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Plum Loaf

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Anonymous (not verified)
This richly prepared delicious plum loaf is perfect to go as a mid-day snack with a nice hot cup of tea. Or call upon a dinner party and show off this new recipe to win some compliments!
  Sultanas 6 Ounce
  Glace cherries 4 Ounce, halved
  Self raising flour 1 1⁄2 Pound
  Mixed spice 1 Teaspoon
  Chopped mixed peel 4 Ounce
  Warm milk 1 Pint
  Dried yeast 1 Ounce (2 leveled tablespoons)
  Currants 12 Ounce
  Seedless raisins 6 Ounce
  Salt To Taste (good pinch of)
  Butter 1⁄2 Pound
  Castor sugar 12 Ounce
  Fresh yeast 2 Ounce

Grease two loaf tins and line and grease them.
Wash fruit thoroughly and dry it.
Sift flour, salt and mixed spice together.
Rub in the butter and mix in the prepared fruit and all but one tspn, of sugar.
Dissolve the tspn, of sugar in warm milk and either crumble fresh yeast, or sprinkle dried yeast over the surface.
Stir to mix and, if using dried yeast, cover and leave to stand for about 10 minutes, or until mixture froths.
Make a well in centre of dried ingredients, add yeast liquid all at once and gradually stir mix- ture together to make a fairly stiff dough.
Divide the dough equally between two pre- pared tins and spread evenly.
Bake at 310° F for about 2 hours.
Cool in tins.
The mixture will stand long before bak- ing.
Half the mixture may be baked first if you have only have one tin.
Turn into greased tin and bake in a hot oven for 1-1/4 hours; reduce heat slightly after 30 minutes.

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